This is Part Three of How To Get Skinny Fast. In Part Two, we have discussed Paleo Appetizers & Dessert Recipes and we have started with Mediterranean Diet and mentioned several dessert and salad recipes. You can read the Part Two and Part One here.

In this part, we will mention several Mediterranean Main Dish Recipes and then we will wrap up.

Get Skinny Fast-Mediterranean Diet- Main Dish Recipes

Chicken and Chickpea Casserole

Serves: 4

Ingredients:

8 chicken drumsticks

2 leeks, trimmed, thinly sliced

1 garlic clove, crushed

1 can chickpeas, drained and rinsed

1 can tomatoes

1 tsp dried rosemary

3 tbsp extra virgin olive oil cooked couscous, to serve

Directions:

In a casserole, gently heat the oil over medium-high heat. Brown the chicken tights for 1-2 minutes, each side. Add in leeks and garlic and cook, stirring, for 2 minutes or until soft. Add in tomatoes, chickpeas, and rosemary and bring to a boil. Cover and simmer for 35 minutes or until the chicken is tender. Season with salt and pepper and serve with couscous.

Greek Chicken Casserole

Serves: 4

Ingredients:

8 chicken tights

1 onion, chopped

4-5 potatoes, cubed

1 carrot, chopped

1 lb green beans, trimmed and chopped

1 cup diced, tomatoes

2 garlic cloves, chopped

1 cup feta cheese, crumbled

3 tbsp extra virgin olive oil salt and black pepper, to taste

Directions:

Heat oil in a large casserole dish over medium heat. Add in onion and chicken and cook for a minute, stirring. Add in black pepper, carrot and garlic and sauté for another minute. Add in potatoes and cook for 2 minutes, or until they begin to brown. Stir in beans and tomatoes. Sprinkle with salt and black pepper to taste and top with feta. Cover, and bake for 40 minutes, stirring halfway through.

Chicken Puttanesca

Serves: 4

Ingredients:

4 boneless chicken breasts

2 tbsp extra virgin olive oil

For the sauce:

2 tbsp extra virgin olive oil

4 garlic cloves, crushed

1 small onion, diced

1/ 2 cup green olives, pitted and chopped

2 tbsp capers, drained and coarsely chopped

3 boneless anchovy filets, coarsely chopped

2 tomatoes, diced

1 tbsp tomato paste

1 tbsp paprika

salt and black pepper, to taste

Directions:

Heat two tablespoons of olive oil in a large skillet and brown the chicken for about 2 minutes, each side.

Cover with a lid and cook for about 10-15 minutes, or until cooked through. Set aside on 4 plates. In the same skillet, heat two tablespoons of olive oil.

Add in garlic, onions, anchovies, olives, capers and paprika. Gently sauté these ingredients, stirring constantly, for about one minute. Add in the tomatoes and tomato paste, season with salt and pepper and cook over high heat for 5-6 minutes or until the tomatoes are cooked and the sauce thickens. Divide the sauce between the chicken breasts and serve.

Meatballs with Tomato Sauce

Serves: 4-5

Ingredients:

2 lbs ground beef

1 onion, very finely cut

2 eggs, lightly whisked

1 tbsp chia seeds

1 tbsp parsley, finely chopped

1/ 2 tsp cumin

1/ 2 tsp ground ginger

2 tbsp extra virgin olive oil

1 can tomatoes diced tomatoes, undrained

1 tbsp tomato paste

1 cup chicken broth

Directions:

Preheat the oven to 350 F. Line a baking tray with baking paper. Combine the ground beef, onion, eggs, chia seeds, parsley, salt and cumin in a bowl.

Using your hands, mix everything until it well combined. Roll beef mixture into walnut sized meatballs and arrange them on the baking tray.

In a medium saucepan, heat the olive oil over medium heat. Gently saute the onion and garlic until the onion is soft and translucent.

Add in the beef and the sweet potato and cook until the meat is fully cooked. Stir in the Brussels sprouts and cook for about 5 minutes more. Season with salt and pepper to taste and serve topped with a boiled egg.

Mediterranean Steak

Serves 4

Ingredients:

4 sirloin steaks, trimmed

6 large tomatoes, sliced

1 onion, sliced

2 tsp baby capers

1 tbsp dried basil

3 garlic cloves, crushed

1 tbsp lemon juice

1/ 4 cup extra virgin olive oil

salt and black pepper, to taste

Directions:

Place steaks in a shallow dish. Rub both sides with half the olive oil, garlic, herbs, and black pepper. Set aside in a refrigerator for 1 hour. Preheat oven to 350 F.

Arrange tomatoes on a baking tray lined with baking paper. Scatter over capers and onion slices. Sprinkle with the remaining olive oil and cook for 15 minutes. Heat a non-stick grill pan over high heat. Cook steaks to desired doneness, 4 minutes per side for rare. Serve on a bed of roasted tomatoes and onions.

Italian Pot Roast

Serves 6

Ingredients:

4 garlic cloves, crushed

2 onions, sliced

6 carrots, quartered

4 celery ribs, cut into thick pieces

2 bay leaves

1 tbsp finely chopped rosemary

1/ 4 tsp black pepper

1 tbsp dried basil

1 tbsp dried oregano

1/ 4 cup olive oil

Directions:

Combine all the spice in a small bowl. Heat the olive oil in a large oven-proof dish and immediately seal all sides of the roast. Coat it with the spice mix. Put roast in the middle of the baking dish. Crush the garlic and add it to the dish together with the onions, bay leaves, carrots and celery. Cover and bake at 325 degrees 1 1/ 2 -2 hours, or until cooked to your liking.

Steak with Olives and Mushrooms

Serves: 6

Ingredients:

1 lb boneless beef sirloin steak,

3/ 4-inch thick, cut into

4 pieces

1 large onion, sliced

5-6 white mushrooms

1/ 2 cup green olives, coarsely chopped

4 tbsp extra virgin olive oil

1 cup parsley leaves, finely cut

Directions:

Heat olive oil in a heavy bottomed skillet over medium-high heat. Cook the steaks until well browned on both sides then set aside in a plate. Gently saute the onion in the same skillet, for 2-3 minutes, stirring occasionally. Add in the mushrooms and olives and cook until the mushrooms are done. Return the steaks to the skillet, cover, and cook for 5-6 minutes. Stir in parsley and serve.

In a future post, we will discuss Hyperthyroid Diet. I hope you enjoyed this post. Please leave a comment below to share your thoughts.

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